banquet dept -its share in f&b dep-final

8/17/2019 Banquet Dept -Its Share in F&B Dep-final.

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Pal College of Technology&

Management

A Project ReportOn

A comprehensive study on BanquetDepartment & It’s share in F&B department &

Future

Under the Guidance of: Submitted By:Mr. Amit Pal Deepak Bhatt


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Pal College of Technology&

Management


Future

Deepak BhattD.H.M.

Enrollment No.: 14051786YEAR: 2014-15


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Project Report

On


Future

Submitted To: Submitted ByMR. AMIT PAL DEEPAK BHATT

D.H.M.EN. NO.: 14051786


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CERTIFICATE

This is to certify that Mr. Deepak Bhatt student of D.H.M. will

be pursuing a project work on the topic “A comprehensive Study

on banquet and It’s Share in F&B department & Future” under

my supervision. The project report will not be copied from any

published or printed document and will be a genuine work.

(DEEPAK BHATT) (MR. AMIT PAL)

D.H.M. PROJECT GUIDE


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ACKNOWLEDGEMENT

It is great sense of satisfaction and matter of privilege to me to work

on this project. I express my gratitude to Pal College of Technology

and Management who has given an opportunity in completion of

this project.

I would like to thanks Mr. Amit Pal who guide me in this project

and for his moral support and encouragement throughout the tenure

of this project.

Last but not the least, I would like to give my vote of thanks to my

parents and friends, whose blessings were always with me so that I

have been able to accomplish this project efficiently…

Deepak Bhatt


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Index

Introduction

Overview Of the F&B Industry

Types of F&B Outlets

Banquets

Guidelines For Setting Up Of The Banquets

Techniques Used BY Banquet Departments -Trends & Future

Developments

Banquet department & it’s Share in revenue of F&B

department

Conclusion

Reference


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Introduction

There are many reasons why hotel Food and Beverage profits are not

what we would like them to be. Foremost among them is usually the

fact that revenues are not as high as they might be. The lack of

separate identity and entrances for outlets has a negative impact but

for the most part hoteliers aren't the street fighting promoters our free

standing restaurant counterparts are. This is quite understandable,

after all why should we focus so heavily on Food and Beverage when


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for the time and money spent it will never be as profitable as the

Rooms Division!

There are some subtle differences that make a lot of sense. Think about

how you'd spend your finite promotional dollars if you had a choice

between promoting the hotel in its entirety or just a profitable

restaurant outlet. Clearly it makes more sense to advertise the hotel

and its services or to have the sales staff either build commercial room

demand or pursue group room bookings. These items have profit

margins in excess of 75 - 80%.

A hotel's Food and Beverage department is an exception if profit

exceeds 20%. In both cases as hoteliers must admit, administrative,

marketing, maintenance and utilities expenses are not deductions from

these margins. In the end it makes sense because most hotel Food and

Beverage revenues are driven by the Banquet's level of activity and

buildings and operational structures are not such that some expenses

can be isolated cost effectively.


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Overview Of the F&B Industry

The F&B sector contributed S$1.7 billion or 0.7% to Gross Domestic Product

(GDP).

Sector Snapshot

There are 5,244 establishments in the F&B sector that generate some S$5.04

billion dollars for the economy. In total, they hire 79,342 of Singapore’s

workforce.

Facts & Figures (2009)

Total Number of F&B establishment’s ↑5,244

Total Number of workers in the sector ↑79,342


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Operating Receipts ↑S$5.04 billion

Operating Expenditure ↑S$4.84 billion

Operating Surplus ↑S$362 million

Value Added ↑S$1.73 billion

Profitability Ratio ↑7.2%

Average Annual Remuneration per Employee ↑S$17,400

↓decrease from previous year ↑from previous year

Business Costs

F&B establishments spend the most in F&B purchases, remuneration of

employees and rental.

Type Of Cost % of Cost (2007)

Food & Beverage Purchases 33.0%

Remuneration of Employees 27.8%

Rental of Premises 16.6%

Utilities 4.2%

Depreciation 3.2%

Sub-contracted Work 1.6%

Advertising 1.5%


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Types of F&B Outlets

Bars & Pubs

Bars & pubs are primarily drinking establishments that serve alcoholic

beverages for immediate consumption at the premises.

Canteens

Canteens are usually “food shops” providing food services at fixed

locations (e.g. staff canteens inside corporate buildings).


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Coffee Shops, Eating Houses & Food Courts

Coffee shops, eating houses and food courts are usually “food shops” made

up of several individual food stalls selling food and beverages.

Restaurants

Restaurants are “food shops” that provide made-to-order food and

beverages for consumption at the premises


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Banquet Outlets

Banquet outlets typically provide table service or buffet system for

gathering. They may be standalone “food option” or service within table.

Statistics & Trends


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Banquets

The word banquet literally means sumptuous feast. Banquets are

arranged to cater large number of people. Depending on the nature

and solemnity of the occasion, banquets may be:

i.) Formal

ii.) Semi – formal

iii.) Informal


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Informal:

No set plan of seating is followed here. There is no top-table, and

service is indiscriminate of sex and rank

Semi – formal:

These take place at company board meetings.

Formal:

Elaborate arrangements are required in this case. Elaborate seating

arrangements are indispensable in the case of formal banquets.

The meeting types which are held at Hyderabad Marriott are as

follows:

Clinic

Exposition

Panel

Conference

Forum Seminar

Congress

Institute


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Symposium

Exhibition

Lecture

Workshop

Types of Buffet served at Banquet:

Finger Buffet

In this type of buffet guest will be using their hands to eat the food.

Mostly Leaf service with sitdown type of service will be arranged for

this type of service. Typical SouthIndian menu will be suitable for this

type of Buffet.

Here in this buffet they will not display the dishes for the guest and it

will be directly served to the guest by the banquet staff

Advantages:

In this type of service the time factor of the service can be judged.

Disadvantages:

More number of serving people is required for this type of service


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Fork Buffet

In this type of buffet guest will be using fork to have the food. Here as

per the guest requirement either they can will be provided with chair

to sit and have the food or mostly guest will be standing and having

the food.


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Mostly this type of buffet is famous and normally used in Hyderabad

Marriott.

Here the menu or dishes will be displayed for the guest convinence

and centre pieces will be displayed to make it look attractive

The Centre pieces ranges from

Vegetable Carving

Fruit Carving

Butter Sculpture

Ice Carving

Chocolate presentations

Advantages:

Less number of service staff is required to service the food

Attractive way of presenting the buffet

Disadvantages:

As the guest is serving themselves the time factor is unjudged


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LIQUOR SERVICE AT Banquets

Liquor is normally served as per the guest requirements that type of

Banquets are called as Cocktail dinner. Normally guest like to have

this type of party during dinner time. For this type of party guest

should inform while booking the party and the guest is not supposed

the bring the liquor and it will be served from the hotel.

Sitdown Buffet

Here chairs will be arranged for the guest to sit and have their meals

as per the guest requirements the guest can be served the food or the

guest can pick the food from the dishes displayed in the counter.

Banquet Staffs

In large first – class establishments there is generally a small nucleus

of permanent staff dealing with banqueting alone, These would

include the Banquet manager, one or two assistant banquet manages,

one or two banquet head waiters and waiters.


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Banquet Manager

He has the entire administrative responsibility. He meets the

prospective clients, and discusses arrangements with them concerning

menus, table plan, costs, etc., He must send to all the departments

concerned , a memo, informing them about the dates various of

functions, numbers and any further details that might be required by a

certain department 1

Secretary

Works with the banquet manager and is responsible for handling all

incoming and outgoing mail, for seeing to it that all memos dictated

are sent to the appropriate departments and for the correct filling of all

correspondence the secretary handles all telephone calls, and in the

absence of the banquet manager may take provisional bookings for

functions ensuring that the details are entered on the correct form.


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Banquet Head Waiter

He is in charge of the banquet suits and their organisation for various

forms of functions. He is also responsible for the engaging of staff, on

a casual basis to cover the various duties at a function. The banquet

head waiter would normally have a list of names and addresses and

telephone numbers of the best casual staff, and he will ensure that they

are appropriately placed.

Your dedicated event specialist would assist you with:

1. Coordinating with respective departments on your behalf and

involving specialist staff where necessary

2. Enhancing the event with creative inputs so as to ensure that

your event is successful and very special

3. Managing the logistics of your event – including preparing a

detailed schedule of your event requirements.

4. Our event technologist would assist you with all the audio/

visual requirements for the event

5. Providing financial reports and indicative costs in the lead up to

the event for budgetary assistance


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6. Sharing their extensive local knowledge and offering contacts of

service providers

7.

Offering advice on menus and themes to make your eventmemorable

Banquet Waiter

His duty is assisting banquet head waiter and works under him .

Casual StaffCare is taken as to the type of staff employed . They normally report

approximately one hour before a function commences. They are

allocated stations and given a brief talk with regard to the procedure

for the service of a particular function. After service they are paid and

then dismissed.

Booking a function:

At the initial meeting of the banquet manager and the Guest a file is

opened recording all points mentioned concerning this particular

function and to hold all correspondence received. If the enquiry is notimmediately a firm booking then the provisional details are only

penciled in until the booking is confirmed. It is then inked in. The

banquet manager usually has the available specimens of luncheon and


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dinner menus with the costs per head and photographs of the various

table lay – outs for different numbers. This gives the client a clear

picture of the facilities available in the price range he can afford.

Bookings are generally made in one of three ways by telephone, by

letter, or by interview. After the initial meeting and the booking

having been confirmed the following points are noted:

1. Type of function

2. Date

3. Time

4. Number of Covers

5. Price per head

6. Menu : Method of Service

7. Wines : Inclusive or cash

8. Type of Organisation

9. Table Plan

10. Any special arrangements like podium, OHP, LCD monitors, Mic,

etc.,

The below is the function order form which will be filled duly by the

Banquet manager and Guest once the formalities are over.


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FUNCTION ORDER FORM (Sample)

Organization : Function date :

Address : Date :

Incharge : Starting Time :

Telephone No.: Reception :

Meal time :

Banquet Hall : Vacated by :

Lobby Bulletin Board Posting: Guarantee Figure : *

Tables & Seating

Top Table Yes / No

No. of Persons at top table:

Double setup – separate tables

For meetings& dining Yes/ No

Other Instructions Price Per Cover :


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Menu

Coffee Breaks Special Needs

Tea/Coffee, Rolls , Biscuits Movie Screens _______

Black Board

__________

Rostrum ___________

Others ___________

Guarantee means the number of covers to serve, we will prepared to

serve 10% more without delay. should the number served be less than

the guarantee, the minimum charge will be for 95% of guarantee.

Bill To Sign of Authorized Representatives

Sign of Banquet Manager.

Once the function order form is filled then the banquet manager will

make Function Prospectus and send to the respective departments

depends on the requirements of the guest. One copy of the F.P

(Function Prospectus) will be send to Kitchen dept. One copy of the

F.P. will be send to House Keeping Dept., One copy of the F.P. will be

send to Maintenance Dept., and one copy of the F.P. will be send to

Financial Dept. and one will be retained in the book.


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Banquet (or) Function Prospectus (sample)

Nature of Function: Number of Pax:

Date & Day : Time : :

Banquet Hall : Hall Rent:

Name of Organisation

Address Telephone no

Menu

Copy to Details & Reminders

Notify Dept heads Black board &

Pointers

Housekeeping Dept Motion Picture Machine

Kitchen Amplifiers etc.,

F&B Mgr Flower Arrangements

Remarks

Board to Read

Signature of Banquet manager


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GUIDELINES FOR SETTING UP OF THE BANQUETS

Tabling

The type of table plan put into operations for a particular function

depends upon a number of major factors, these being

1. Organisers wishes

2. Nature of the function

3. Size and shape of the room where the function is to be held

4. Number of covers.


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The minimum space between sprigs is = 2 metres (6ft) this is made up

of 2 chairs widths, from the edge of table to the back of the chair 2 (46

cm or 18 inch) plus a gangway of 1 metre (3ft), allowing each waiter

passing space.

1. Table widths are approximately 75cm = 2.5’

2. The banquet cover size is 15” X 27”

3. The space from the wall to edge of the table is a minimum of

5’.This is made up of a 1 metre (3ft) gangway plus 1 chair width

of 46 cm (18 inch)

4. The height of the chair from the ground will vary according to

the style and design but is approximately 46 cm (18 inch)

5. The length of the table used is generally 2 metres (6ft) but 1 and

1.5 lengths (3 and 5 ft) may be used to make up a sprig.

6. Round tables would be 1 , 15 or 2 metres ( 3,5 or 6 ft) diameter

7. Suggested area allowance for sit-down functions per person is

approximately 1 to 1.4 square meters (12-15 sq.ft). For buffets the

allowance is 0.9/1 square metres (10-12 sq. ft)

8. Size of the banquet cover 27” X 15”


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Laying of Table cloths

The size of banquet table cloths are 1 metre (3ft) wide by 4 metres (12

ft) in length and running upwards in length i.e 5 ½ metres (18 ft) and

so on. These cloths are used on top tables and sprigs. When laid, the

centre crease runs straight down the centre of the table, and the

overlap is the same all round the table. All the table cloths are in the

same fold and have the same pattern.

A general guideline for space per person can be given as:

For a dinner : 13 to 15 sq.ft per guest

For a dinner dance : 15 to 17 sq.ft per guest

For a Reception : 10 sq.ft per guest

For a lecture, School room style : 25 to 30 sq.ft per guest

For a theater Style 3 : 10 to 12 sq.ft per guest.


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REGISTERS USED IN BANQUETS (SAMPLE)

Daily sales register

Used to keep an account of Number of Parties held in banquets and

their sales at a certain period of time

FORMATABC Hotel :__________Date : _________________

Serial NumberofF.P

Banquet Hall(Name)

Time Rate

Total Sale of the DayTotal Number of Banquet party heldAverage Sale Per Banquets Hall


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Linen Exchange Register

This is an inward register between banquet department and House

keeping dept to Keep an track how many linen has been given for

washing, pressing.

FORMATABC hotel : Date:Name of Restaurant:Sl.No. Balance

broughtforward

Type ofLinen

Dirty Linento beExchanged

Clean Linen balancereceived

Signature of Linen Keeper:Signature of Banquet personal:


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Maintenance Book/Slip:

This is an inward register between banquet department and

Maintainence department. This is made in triplicate. It is filled out by

the Senior Captain. One copy is kept with the maintainence engineer.

One with the maintainence supervisor and one with the Book.

FORMAT

ABC Hotel: Date:

Name of the Banquet Room:

PLEASE REPAIR THE FOLLOWING

1.

2.

3.

Complaint made by ___________

Date: ____________

Complaint Received by ______________

Date: ________________


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Indent Book:

This register is used for getting various materials from the store e.g

Straws, Paper Napkins etc.

FORMATABC Hotel:_____________Date:__________Name of the Banquet Room: _______________

Material Required on ________________Material Indented on _________________

S.no. Name of the Item Stock in Hand QuantityComment

Required

Signature of StoreKeeper:Signature of Banquet Incharge:


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Techniques Used BY Banquet Departments -Trends & Future Developments

Banquet service has been transforming itself over the years. Each

transformation helps the hotel achieve vision of becoming the region’s

gourmet capital and a world-recognised destination for dining, nightlife

and entertainment. Here are some of the recent trends:

Products & Offerings

Service & Hygiene Standards

Expansion Strategies

Banquet Manpower Trends

Future Developments

Hotel Banquet operations have, and will be, heavily influenced by external

economic factors. On the supply side, look for an increase in the percentage


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of limited-service hotels being built, as lenders are becoming more

conservative and limiting the amount of capital available for hotel

development. However, on the demand side, a hopeful healthy economy

should continue to support the demand for upgraded food and beverage

service at the nation’s full-service properties.

Owners and operators need to evaluate the role that banquet will have in

the overall strategic positioning of their property. On the other hand, as the

preceding numbers have proven, those who opt for full-service properties

now have the opportunity to run banquet operations that not only enhance

rooms revenues, but contribute significant profits on their own.

While the growth of combined Banquet revenue has matched total F&B

revenue growth, a closer examination finds significant growth in food sales,

while banquet income has slid in importance. The surging growth in food

revenues can be attributed to a number of trends:

Upgraded restaurant outlets

Increasing menu prices that follow the rise in rooms rates

An increase in higher-priced banquet activity

Increased volume from local patrons


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Banquet department & it’s Share inrevenue of F&B department

Well-managed hotel F&B operations can make a profit, but even if

they don’t, they can be an asset and a contributing factor in a hotel’s

overall profitability—and that is more easily accomplished when the

hotel’s management has complete control. However, there are

circumstances, markets, and properties where there is substantial

marketing benefit to be gained by the hotel from outsourcing the F&B

operation to a very well-known local or national operator via a lease or


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management contract due to the immediate credibility and value of

the brand name. However, if this route is pursued, it is critical that the

operational and marketing issues addressed earlier in this article be

unequivocally detailed in t he contract to ensure that the owner

derives a net benefit from the arrangement.

Revenue from Banquet Department

What, exactly, is profit? To a hotel owner, it’s cash-on-cash return. It

doesn’t make any difference what department is or isn’t making

money—that information is simply used as a tool to analyze ways to

improve cash flow. An internally managed banquet operation might

have a combined departmental profit of between 10 percent and 35


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percent of F&B revenues. Some F&B expenses such as credit card

commissions, accounting, marketing, and maintenance, for instance,

are allocated to other departments, thus eroding the true departmental

margin without actually depicting it on the P&L. On the other hand,

there is no accurate way to measure how much additional room

revenue—which, after all, is the crucial element in a hotel’s financial

success—a well-managed F&B operation contributes.

When you’re gearing up for a fundraising banquet, nothing can

be left to chance. A successful result comes to those who

carefully and methodically plan for it. If you fail to plan, you are

automatically planning to fail.

Proper planning gives you the chance to optimize every

opportunity for success, at each stage of the fundraising banquet

process, long before the event happens. By making everything

intentional, rather than accidental, you’re not just rolling the dice

and hoping for success on the night of your banquet.


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Most people think of underwriting as getting a handful of

people to buy the meals, decorations, and invitations for the

banquet to encourage other people to give.

While covering costs is certainly important, underwriting is

much more than that. It generates the very first revenue related

to your banquet each year and is fundamental to launching the

fundraising process for the entire banquet.

Done right, underwriting establishes a proper giving

atmosphere for everyone – before, during and after the actual

banquet.


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Maximize attendance using a targeted promotional sequence, fill the

banquet using primary streams of attendance, and connect with the

widest possible audience by utilizing key streams of communication.

By using the above mention steps year after year we can saw the

income increase to $312,964 right in the midst of this down economy.

Over the last few years F& B departments adopt banquet strategies.

That’s why banquet began experiencing explosive growth to which

below mention graph clearly show and represented growth of

banquets income in hotel industry:


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Conclusion

The Banquet is a most effective activity for engaging participants in a

dramatisation of the unequal distribution of resources and wealth for

hospital industry. Each guest pays for a meal and then draws a ticket,

which randomly assigns them to the high, middle or low-income tier

and is served a corresponding meal. The 15% in the high-income tier

are served a sumptuous gourmet meal. The 30% in the middle-income

section eat a simple meal of rice and beans. The majority 55% in the

low-income tier waits for small portions of rice and water.

The Banquet is a powerful tool that brings to life the inequalities in

our world and challenges us, as the more economically fortunate, to

realize how our decisions affect others in the world.


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REFERENCE

Food Service system management – Minor Cichy – Van

Nostrand - 1989

The Management of Hotel Operations – Jones – Jacob

Publications - 1995

Public House and Banquet Management – Michael Flynn –

Blackwell Scientific Publicaitons – 1993

Lilly Crap

Bagchi

Websites

dictionary.reference.com/browse/banquet

www.jamunabanquets.com

dinolfosbanquets.com

fortunehotel.com

banquet dept -its share in f&b dep-final

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